Mousse

Mousse or mousse, which literally means "foam" in French, is a dessert dish of French national cuisine. As a rule, mousse includes an aromatic base of fruit and berry or fruit juice, as well as proteins of chicken eggs, agar-agar or gelatin. In addition, sugar, syrups, molasses or honey are added to mousses. In the modern culinary tradition, there are not a dozen mousse recipes.

Mousse species

Among the most popular are the following types of mousses:



fruit mousses;

berry mousses;

chocolate mousse;

caramel mousse;

creamy mousse;

semolina mousse;

mousse benedictine.



Recently, alternative types of mousse have become increasingly popular. For example, meat mousse or mousse from seafood or liver. The initial composition of the ingredients for mousse can be varied, but the technology for producing the dish will always be the same. All products are milled, mixed and then beaten to foam-like consistency. The result is a tender and airy mousse, which is usually served as a light snack or dessert.

The calorie content of mousse depends primarily on the composition of the initial ingredients of the dish. The average calorie level of mousse is 225 Kcal in 100 grams of product. Notably, the present mousses are prepared without the use of special gelling agents such as gelatin or agar. The first mousses began to be made at the court of the French kings. Versailles was famous for culinary delights and gourmet treats.

Fruit mousses were served at every royal meal. According to the classic mousse recipe, egg whites were used as the gelling agent, which were whipped to a foamy state and frozen. In the modern world, time is valued more than ever, so the complex process of preparing mousses has been simplified, so gelatin or agar-agar appeared in the dish.

In France, it is customary to serve a chocolate mousse prepared according to the classic canons of the French culinary tradition as a dessert for a festive table. Chocolate mousse is considered one of the most famous desserts in France. In order to make chocolate mousse, you need: dark chocolate - 50 g, powdered sugar - 100 g, butter - 30 g, and chicken eggs - 6 pcs. First, chocolate and butter are melted in a water bath.

You need to cook syrup from icing sugar and water. Egg yolks are beaten with a whisk and mixed with sugar syrup without ceasing to stir. Then you need to mix the egg mass and chocolate. Egg whites are beaten with a whisk and the remaining icing sugar is added. Then proteins are gently poured into the chocolate mass and mixed. The result is a chocolate mousse, which is laid out in creams and left in the refrigerator for half an hour. Thirty minutes later, the French chocolate mousse can be served.